Zucchini and Kohlrabi Lasagna

For the zucchini kohlrabi lasagna, wash the zucchini, cut into thin slices. Wash and peel the kohlrabi, cut into thin slices and roughly chop some of the greens.

Set aside the tops for decoration. Peel onion, chop very finely, scald briefly with boiling water. Wash and finely chop herbs.

Mix the onion and herbs with the cream and cream cheese, add salt, pepper and the lime zest.

Melt the butter in a pan, toss the kohlrabi slices in it for a few minutes, add the zucchini slices and deglaze with vegetable stock.

Add some lime zest, close the lid and let it steam for about 5 minutes. Remove the lid again and let the liquid evaporate. Remove from the pan and drain on a paper towel.

On a plate, layer the vegetable slices alternating with the cream cheese and salami. Sprinkle the kohlrabi greens on top and serve the zucchini kohlrabi lasagna.

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